Experimental Cake

Steaming is a very versatile cooking technique that is commonly used in Asian cuisine (food is seldom baked). For example, baozi, like char siu bao, are very popular items, as are mantou, steamed buns without any filling. Steaming is usually much quicker and efficient than baking, and it doesn’t heat up the kitchen during the summer. Since I tend to go for sweet instead of savory, I came up with this experimental steamed banana cake. It turned out very nice- fluffy, sweet, and moist, just like banana bread (and there’s no fat or eggs in it!). I will have to try some more steamed desserts in the future.

In another bowl, mash the banana with the sugar, then add to the dry mixture and stir to combine. Pour batter into a small bowl or baking pan (about 2 cup capacity). Steam on high heat over boiling water for about 15-20 min, until well-risen and firm.

* I put wheat germ in the cake to make it a healthier, breakfast-y item. You can’t really taste it, and the cake is still fluffy and nice., but you can subsite more flour instead.

Note: being an experimental cake and all, mine was a little undercooked on the bottom, so make sure to cook yours thoroughly, and do the toothpick test to be sure.